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The prediction of bread baking performance using the farinograph and extensograph

1992; Elsevier BV; Volume: 15; Issue: 1 Linguagem: Inglês

10.1016/s0733-5210(09)80058-1

1095-9963

J. R. Oliver, H. M. Allen,

Food composition and properties

Optimal loaf volume was obtained when dough was mixed to the end of the plateau period of the Farinograph mixing curve. The identification of this point was easier if the Farinograph were run faster (180 rev/min) than the conventional speed (60 rev/min). Unlike mixing time, the work requirement to this point was independent of mixing speed. The Farinograph and Extensograph parameters measured on a flour-water system did not relate well to those made on even a simple bread formula system. To obtain a better prediction of baking behaviour for a commercial application, it is essential that a commercial formula and similar work input be used to mix the dough.